Kimchi Mac and Cheese

Ingredients

Elbow macaroni

2 cups

Butter

2 tablespoons

All-purpose flour

2 tablespoons

Milk

2 cups

Sharp cheddar cheese

2 cups, shredded

Kimchi

1 cup, chopped

Salt

to taste

Pepper

to taste

Green onions

2, chopped (for garnish)

Sesame seeds

2 tablespoons (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
3. In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour to create a roux, cooking for about 1 minute until it turns a light golden color.
4. Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a simmer, cooking for 2-3 minutes until it thickens.
5. Remove the saucepan from heat and stir in the shredded cheddar cheese until it melts completely. Add the chopped kimchi, salt, and pepper, mixing well.
6. Fold in the cooked macaroni until fully coated with the cheese sauce.
7. Transfer the mac and cheese mixture to a greased baking dish. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
8. Remove from the oven and let cool for a few minutes. Garnish with chopped green onions and sesame seeds before serving.